Kam Heong Mussels

Ingredients:

1.5 kg mussels with shell, rinsed with running water

Kam Hiong Sauce:

2 cloves garlic, chopped
2 slices ginger, minced
2 tbsp dried prawn, soaked, drained and chopped
1 shallot or onion, chopped
1 tsp fermented soya bean paste
1 tbsp sambal omelek chili paste
1 tsp coriander seed
few curry leaves
2 tbsp fish curry powder in 2 tbsp water
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tsp sugar
1/4 cup water
1/2 tsp cornflour
salt to taste (omitted)
2 tbsp cooking oil

Method:

Steam the shelled mussels until open (about 2 or 3 minutes).

Remove the opened mussels from heat and let cool.

Pull mussels out from shell, clean and set aside.

In a small bowl, combine oyster sauce, dark soy sauce, light soy sauce, sugar, water and cornflour, set this seasoning mixture aside.

Heat 2 tbsp oil in a deep pan or wok over medium high heat, saute garlic, ginger, onion and dried prawns till fragrant and golden yellow.

Add-in soya bean paste, chili paste, coriander seed, curry leaves and curry paste, stir-fry till fragrant.

Add-in the mussels, stir-fry for a minute.

Pour-in seasoning mixture and add salt to taste (if not enough salty), bring to simmer for further 2-3 minutes or till the mussels are cooked thorough.

Remove from heat and serve hot with rice.